CN101099572A - Oat soup and its preparing method - Google Patents
Oat soup and its preparing method Download PDFInfo
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- CN101099572A CN101099572A CNA2006100906562A CN200610090656A CN101099572A CN 101099572 A CN101099572 A CN 101099572A CN A2006100906562 A CNA2006100906562 A CN A2006100906562A CN 200610090656 A CN200610090656 A CN 200610090656A CN 101099572 A CN101099572 A CN 101099572A
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- oat
- soya bean
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- corn
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- 235000014347 soups Nutrition 0.000 title claims description 20
- 238000000034 method Methods 0.000 title claims description 5
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 85
- 244000075850 Avena orientalis Species 0.000 claims abstract description 76
- 244000068988 Glycine max Species 0.000 claims abstract description 58
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 58
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 240000008042 Zea mays Species 0.000 claims abstract description 33
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 33
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 32
- 235000005822 corn Nutrition 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 31
- 238000002360 preparation method Methods 0.000 claims abstract description 21
- 239000011575 calcium Substances 0.000 claims abstract description 17
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims description 40
- 239000003607 modifier Substances 0.000 claims description 29
- 235000013312 flour Nutrition 0.000 claims description 22
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 16
- 241000207961 Sesamum Species 0.000 claims description 14
- -1 Fatty acid ester Chemical class 0.000 claims description 11
- 244000299461 Theobroma cacao Species 0.000 claims description 11
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 11
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 11
- 229930195729 fatty acid Natural products 0.000 claims description 11
- 239000000194 fatty acid Substances 0.000 claims description 11
- 241000209763 Avena sativa Species 0.000 claims description 10
- 235000007558 Avena sp Nutrition 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 239000004575 stone Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 4
- 239000000470 constituent Substances 0.000 claims description 4
- 229910052740 iodine Inorganic materials 0.000 claims description 4
- 239000011630 iodine Substances 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims 3
- 206010020772 Hypertension Diseases 0.000 abstract description 4
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 4
- 208000029078 coronary artery disease Diseases 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000015110 jellies Nutrition 0.000 abstract 3
- 239000008274 jelly Substances 0.000 abstract 3
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 208000008589 Obesity Diseases 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 description 12
- 235000013402 health food Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses an oat jelly and its preparation method, belonging to the field of health-care food technology. Said oat jelly is made up by using oat groats, soybean, corn kernel, sugar-less milk powder, high-calcium powder and albumen glaze as raw material through a certain preparation process. Said oat jelly has the several health-care functions of preventing arteriosclerosis, hypertension, coronary heart disease, diabetes and obesity, etc.
Description
Technical field the invention belongs to the health food technology field, and what especially relate to a kind of seed according to cereal and be the main material preparation reconstitutes the ready-to-serve health food in back with boiling water.
Background technology is present, be that the health food of raw material is varied according to the seed of cereal on the market, as: person in middle and old age's nutrition oatmeal, milk nutrition oatmeal, vegetable nutrient oatmeal, they all be fruit oat seed according to oat be main material and, make after being furnished with different auxiliary materials in right amount, its auxiliary material has yam flour, plants fat cream, malt extract powder, acesulfame potassium, biological protein calcium, vitamin D, pumpkin, maize germ, vegetables, egg etc.Contain abundant linoleic acid in the oat, be people be familiar with can the prevention of arterial sclerosis, the desirable food of hypertension, coronary heart disease, and fatty liver, diabetes, constipation and floating midship also had auxiliary curative effect, can strengthen people's physique, promote longevity.The traditional Chinese medical science thinks that its oat has the function of strengthening the spleen and replenishing qi, qi-restoratives hidroschesis, nourishing the stomach ease constipation, and the oat qi-restoratives, and all nothings are avoided.Give birth to words though the health food on the market has enriched people's material,, its weak point is still arranged, its weak point is: according to the oat seed be main material health food kind still seldom, can not satisfy the demand of numerous crowds' taste of diet,
The summary of the invention the technical problem to be solved in the present invention provides a kind of oat soup and preparation method thereof.
Its oat soup is main material, prepares for auxiliary material with soya bean and iblet and sugar-free milk powder, high calcium powder, albumen sugar, fatty acid ester, cocoa power, sesame etc. with the oat seed.Its oat soup is prevention of arterial sclerosis, hypertension, coronary heart disease, diabetes and reduces fat desirable food, and wants instant and can be fit to numerous crowds' taste of diet.
Technical scheme of the present invention is as follows:
1. oat soup, it is made by following weight percentages:
Oat 70-91%
Soya bean 7-25%
Corn 0-10%
Each constituent content sum is absolutely.
2. on the basis that the raw material of technical scheme 1 is prepared, increase following weight percentages again and can be made into another oat soup:
Sugar-free milk powder 0-11%
High calcium powder 0-1%
Albumen sugar 0-1%
Fatty acid ester 0-1%
Cocoa power 0-2%
Sesame 0-2%
Salt compounded of iodine 0-1%
Each constituent content sum is absolutely.
3. the preparation method of a kind of oat soup of the present invention is:
1. respectively to its raw material: oat seed, soya bean and iblet screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soya bean and iblet place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean and corn material, make flour;
Modifier treatment is prepared, done to oat, soya bean and the corn material that 4. will be finish-ground to flour by its percentage by weight;
5. will sterilize, pack through the above-mentioned material of modifier treatment.
4. the preparation method of a kind of oat soup of the present invention can also be:
To be finish-ground to oat, soya bean and the corn material of flour by after its percentage by weight preparation, doing modifier treatment, again will be through the following raw material of screening: sugar-free milk powder, high calcium powder, albumen sugar, fatty acid ester, cocoa power, sesame, salt compounded of iodine, by the preparation of its percentage by weight, do the secondary modifier treatment; To sterilize, pack through the above-mentioned material of secondary modifier treatment subsequently.
Beneficial effect of the present invention is as follows: owing to adopt technique scheme, its proportioning is simple, be to have prevention of arterial sclerosis, hypertension, coronary heart disease, diabetes and reduce fat desirable food, and instant and can be fit to numerous crowds' taste of diet.
Concrete application to a kind of oat soup of the present invention and preparation method thereof below the specific embodiment is further described:
Embodiment 1
Select raw material: oat 400 grams, soya bean 50 grams;
1. respectively to its raw material: oat seed, soybean grain screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soybean grain place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean material, make flour;
Modifier treatment is prepared, done to oat, the soya bean material that 4. will be finish-ground to flour by its weight ratio;
5. will sterilize, pack through the above-mentioned material of modifier treatment.
Embodiment 2
Select raw material: oat 400 grams, soya bean 50 grams, corn 30 grams;
1. respectively to its raw material: oat seed, soya bean and iblet screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soya bean and iblet place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean and corn material, make flour;
Modifier treatment is prepared, done to oat, soya bean and the corn material that 4. will be finish-ground to flour by its weight ratio;
5. will sterilize, pack through the above-mentioned material of modifier treatment.
Embodiment 3
Select raw material:
Oat 400 grams, soya bean 50 grams, corn 30 grams, sugar-free milk powder 50 grams, high calcium powder 3 grams, albumen sugar 2 grams, fatty acid ester 3 grams, cocoa power 10 grams, sesame 7 grams;
1. respectively to its raw material: oat seed, soya bean and iblet screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soya bean and iblet place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean and corn material, make flour;
Modifier treatment is prepared, done to oat, soya bean and the corn material that 4. will be finish-ground to flour by its weight ratio;
5. will be through the following raw material of screening: sugar-free milk powder, high calcium powder, albumen sugar, fatty acid ester, cocoa power, sesame, by the preparation of its weight ratio, do the secondary modifier treatment;
6. will sterilize, pack through the above-mentioned material of secondary modifier treatment subsequently.
Embodiment 4
Select raw material:
Oat 400 grams, soya bean 50 grams, corn 30 grams, sugar-free milk powder 50 grams, high calcium powder 3 grams, salt compounded of iodine 2 grams, fatty acid ester 3 grams, cocoa power 10 grams, sesame 7 grams;
1. respectively to its raw material: oat seed, soya bean and iblet screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soya bean and iblet place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean and corn material, make flour;
Modifier treatment is prepared, done to its weight ratio of oat, soya bean and corn material skill that 4. will be finish-ground to flour;
5. will be through the following raw material of screening: sugar-free milk powder, high calcium powder, salt compounded of iodine, fatty acid ester, cocoa power, sesame, by the preparation of its weight ratio, do the secondary modifier treatment;
6. will sterilize, pack through the above-mentioned material of secondary modifier treatment subsequently.
Embodiment 5
Select raw material:
Oat 400 grams, soya bean 50 grams, corn 30 grams, sugar-free milk powder 50 grams, high calcium powder 3 grams, salt compounded of iodine 2 grams, sesame 7 grams;
1. respectively to its raw material: oat seed, soya bean and iblet screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soya bean and iblet place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean and corn material, make flour;
Modifier treatment is prepared, done to oat, soya bean and the corn material that 4. will be finish-ground to flour by its weight ratio;
5. will be through the following raw material of screening: sugar-free milk powder, high calcium powder, salt compounded of iodine, sesame, by the preparation of its weight ratio, do the secondary modifier treatment;
6. will sterilize, pack through the above-mentioned material of secondary modifier treatment subsequently.
Embodiment 6
Select raw material:
Oat 400 grams, soya bean 50 grams, corn 30 grams, albumen sugar 2 grams, sesame 7 grams;
1. respectively to its raw material: oat seed, soya bean and iblet screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soya bean and iblet place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean and corn material, make flour;
Modifier treatment is prepared, done to oat, soya bean and the corn material that 4. will be finish-ground to flour by its weight ratio;
5. will be through the following raw material of screening: albumen sugar, sesame, by the preparation of its weight ratio, do the secondary modifier treatment;
6. will sterilize, pack through the above-mentioned material of secondary modifier treatment subsequently.
Embodiment 7
Select raw material:
Oat 400 grams, soya bean 50 grams, corn 30 grams, high calcium powder 2 grams, sesame 7 grams;
1. respectively to its raw material: oat seed, soya bean and iblet screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soya bean and iblet place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean and corn material, make flour;
Modifier treatment is prepared, done to oat, soya bean and the corn material that 4. will be finish-ground to flour by its weight ratio;
5. will be through the following raw material of screening: high calcium powder, sesame, by the preparation of its weight ratio, do the secondary modifier treatment;
6. will sterilize, pack through the above-mentioned material of secondary modifier treatment subsequently.
Claims (10)
1. oat soup is characterized in that it is made by following weight percentages:
Oat 70-91%
Soya bean 7-25%
Corn 0-10%
Each constituent content sum is absolutely.
2. a kind of oat soup according to claim 1 is characterized in that it includes following weight percentages and makes:
Sugar-free milk powder 0-11%
High calcium powder 0-1%
Albumen sugar 0-1%
Fatty acid ester 0-1%
Cocoa power 0-2%
Sesame 0-2%
Salt compounded of iodine 0-1%
Each constituent content sum is absolutely.
3. a kind of oat soup according to claim 1 is characterized in that it is made by the raw material of following weight:
Oat 400 grams
Soya bean 50 grams.
4. a kind of oat soup according to claim 1 is characterized in that it is made by the raw material of following weight:
Oat 400 grams
Soya bean 50 grams
Corn 30 grams.
5. a kind of oat soup according to claim 2 is characterized in that it is made by the raw material of following weight:
Oat 400 grams
Soya bean 50 grams
Corn 30 grams
Sugar-free milk powder 50 grams
High calcium powder 3 grams
Albumen sugar 2 grams
Fatty acid ester 3 grams
Cocoa power 10 grams
Sesame 7 grams.
6. the preparation method of an oat soup as claimed in claim 1 is characterized in that it comprises the steps:
1. respectively to its raw material: oat seed, soya bean and iblet screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soya bean and iblet place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean and corn material, make flour;
Modifier treatment is prepared, done to oat, soya bean and the corn material that 4. will be finish-ground to flour by its percentage by weight;
5. will sterilize, pack through the above-mentioned material of modifier treatment.
7. the preparation method of an oat soup as claimed in claim 2 is characterized in that it comprises the steps:
1. respectively to its raw material: oat seed, soya bean and iblet screen, and do removal of impurities, remove stone and eluriate processing;
2. respectively with its raw material: oat seed, soya bean and iblet place in the swollen stir-fry equipment, carry out expanding treatment;
3. will place respectively in the correct grinding equipment through expanded oat, soya bean and corn material, make flour;
Modifier treatment is prepared, done to oat, soya bean and the corn material that 4. will be finish-ground to flour by its percentage by weight;
5. will be through the following raw material of screening: sugar-free milk powder, high calcium powder, albumen sugar, fatty acid ester, cocoa power, sesame, by the preparation of its percentage by weight, do the secondary modifier treatment;
6. will sterilize, pack through the above-mentioned material of secondary modifier treatment.
8. the preparation method of a kind of oat soup according to claim 6 is characterized in that, the consumption proportion of used each raw material is in this method:
Oat 400 grams
Soya bean 50 grams.
9. the preparation method of a kind of oat soup according to claim 6 is characterized in that, the consumption proportion of used each raw material is in this method:
Oat 400 grams
Soya bean 50 grams
Corn 30 grams.
10. the preparation method of the described a kind of oat soup of root a tree name claim 7 is characterized in that, the consumption proportion of used each raw material is in this method:
Oat 400 grams
Soya bean 50 grams
Corn 30 grams
Sugar-free milk powder 50 grams
High calcium powder 3 grams
Albumen sugar 2 grams
Fatty acid ester 3 grams
Cocoa power 10 grams
Sesame 7 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100906562A CN101099572A (en) | 2006-07-03 | 2006-07-03 | Oat soup and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100906562A CN101099572A (en) | 2006-07-03 | 2006-07-03 | Oat soup and its preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101099572A true CN101099572A (en) | 2008-01-09 |
Family
ID=39034158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100906562A Pending CN101099572A (en) | 2006-07-03 | 2006-07-03 | Oat soup and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101099572A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703223B (en) * | 2009-10-26 | 2012-10-17 | 宜昌楚汉风生物科技有限公司 | Lucid Ganoderma Tremella sanguinea Pang soup and preparation method thereof |
| CN103549011A (en) * | 2013-07-17 | 2014-02-05 | 天津科技大学 | Oat-sesame milk and preparation method thereof |
| CN104705643A (en) * | 2015-01-19 | 2015-06-17 | 訾璐 | Fatty liver conditioning dietotherapy recipe |
| CN107927543A (en) * | 2017-11-21 | 2018-04-20 | 咀香园健康食品（中山）有限公司 | A kind of multicolored iron rod yam nutrition instant soup and its preparation method |
-
2006
- 2006-07-03 CN CNA2006100906562A patent/CN101099572A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703223B (en) * | 2009-10-26 | 2012-10-17 | 宜昌楚汉风生物科技有限公司 | Lucid Ganoderma Tremella sanguinea Pang soup and preparation method thereof |
| CN103549011A (en) * | 2013-07-17 | 2014-02-05 | 天津科技大学 | Oat-sesame milk and preparation method thereof |
| CN104705643A (en) * | 2015-01-19 | 2015-06-17 | 訾璐 | Fatty liver conditioning dietotherapy recipe |
| CN107927543A (en) * | 2017-11-21 | 2018-04-20 | 咀香园健康食品（中山）有限公司 | A kind of multicolored iron rod yam nutrition instant soup and its preparation method |
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Open date: 20080109 |